Köster, H.H.Cochran, R.C.Vanzant, E.S.Kreikemeier, K.K.St Jean, G.Titgemeyer, Evan C.Nagaraja, Tiruvoor G.2010-09-102010-09-102010-09-10http://hdl.handle.net/2097/4890Five ruminally and duodenally fistulated Angus × Hereford steers were used to determine intake and fermentation responses associated with increasing the proportion of supplemental degradable intake protein (DIP) provided by urea. Steers had free access to a dormant, tallgrass-prairie forage. The supplemental DIP was provided by sodium caseinate and (or) urea , at a level that was determined previously to optimize use of a similar forage. Supplemental DIP was balanced with corn starch to provide a final supplement of 40% crude protein. Percentages of DIP from urea were: 0, 25, 50, 75, and 100%. Supplements were given intraruminally. Increasing the percentage of urea as supplemental DIP from urea did not significantly affect forage DM intake; however, fermentation characteristics changed.BeefBeef cowsIntakeRumen fermentationForageConference paper